An updated legend
Made with selected grapes of the Xarel•lo and Chardonnay varieties. Wine fermented in new French oak bottles for 6 months. As it is a fresh wine, but at the same time voluminous, it goes perfectly with mature and medium mature cheeses. It also combines very well with fish with a creamy texture.
Wine is made separately from each variety. Once it has been decided that the grapes are at optimum ripeness, they are picked and quickly taken to the winery. After light destemming and treading, only the flower must is used for making Minuet. The must falls by gravity into the clearing tank, where the biggest deposits are separated off naturally. Once cleaned, the must is taken to the fermentation tanks, where it is turned into wine over 25 days. The temperature is constantly controlled at 14ºC. The barrels are new and made of fine-grained French oak, with a volume of 300 litres. Then, the fine lees then work for 3 months to give the wine volume and complexity. Two more months resting in the barrels gives the wine its final character.
Made with selected grapes of the Xarel·lo and Chardonnay varieties, both from our Sumarroca estate, covering 402.8 ha.
Specifically, the Xarel·lo comes from a selection from part of the Peretes plot in Clos Santa Creu, measuring 3.20 ha. These old vines are more than 50 years old, grown in a goblet-shape. The plot has a slight slope and faces south. The soil is very poor, with a high sand and gravel content.
The Chardonnay variety comes from part of the Mariana plot in Clos Els Plans, measuring 2.25 ha. These are middle-aged vines, about 30 years old, trained in double Cordon de Royat. The exposure is northeast-southwest. The soil shows the presence of iron-bearing clays.
The 2010 harvest began with a cold, very wet winter. This provided a good basis for the plants to grow properly. By contrast, the spring was a little drier than normal, with close-to-average temperatures. However, the summer was extremely hot and dry, with a heatwave in mid-August that partly affected the ripening of the Chardonnay, as it was brought on by the extreme drought. In contrast, the Xarel·lo bore the brunt of the heatwave although it was not affected, as it is a very rustic variety that stands up to the climatic variations we have in our area very well. The Chardonnay was picked on 19 August, while the Xarel·lo was picked on 7 September.
A pale colour with greenish tones, it evokes very clear notes of white flowers mixed with yellow peaches and a slight hint of apricot. In the mouth, the attack is very fresh, especially with notes of peach and mandarin peel and final hints of baked goods. A fresh finish in the mouth, with a long, fruity aftertaste.
As it is a fresh yet voluminous wine, it goes perfectly with mature and medium mature cheeses. It also pairs very well with fish with a creamy texture, such as sea bass, well baked or accompanied by a creamy sauce. Game birds also go well with this wine.